Name: Roasted cauliflower & hazelnut salad
Yield: Serves 2–4
Cuisine: Israel
Ingredients: 50 g pomegranate seeds (from about ½ a medium pomegranate); ⅓ tsp ground cinnamon; 1½ tsp maple syrup; ⅓ tsp ground allspice; 1 tbsp sherry vinegar; salt and black pepper; 1 head of cauliflower, broken into small florets (660 g in total); 10 g small flat-leaf parsley leaves, picked; 5 tbsp olive oil; 30 g hazelnuts, with skins; 1 large stick of celery, cut on an angle into 0.5 cm slices (70 g in total)

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Cauliflower, raw or lightly cooked, is a useful salad ingredient, above all in winter when there isn’t a great variety of fresh vegetables available. It soaks up flavours particularly effectively and benefits from anything sweet and sharp. This salad, which will go well with the Chicken sofrito or with Grilled fish skewers with hawayej and parsley is inspired by a recipe from a brilliant Australian chef and food writer, <